Flamusse aux Pommes
Between the crepes and the flognarde, the flamusse is made of butter-sauteed apples baked in batter. Light and fast to make, it is perfect to end a meal or to serve with a cup of tea for a mid-afternoon snack.
Flamusse aux Pommes and Wine
Since there are practically no dessert wines made in Burgundy, serve this apple based dessert with a late harvest Pinot Gris from the Alsace region, or a Loire dessert wine such as a Coteaux du Layon.